Add flours, rosemary and salt to mixing bowl and whisk.

Add yeast and sugar to 2 cups warm water (not hot). Let stand until foamy and then add the olive oil, vinegar.

To stand mixing bowl, add wet ingredients to dry ingredients and mix with paddle attachment just until combined. Scrape dough off paddle and add dough hook. On medium speed, knead for about 8 minutes. The dough should look tacky while it's kneading.

For the next couple minutes, add 1 tablespoon at a time of flour while continuing to knead in mixer, until the dough starts to come away from the sides and bottom of the bowl and cling to the hook. Once you see that, knead for another minute.

Turn out onto lightyfloured surface, knead a couple more times with hands, and place in large bowl greased with olive oil. Rub a little olive oil on top of dough, lay a piece of plastic wrap on top of dough and cover bowl with towel. Let rise for about 90 minutes, until more than doubled in size.

Turn out onto lightly floured surface, knead a couple times and cut dough in half or thirds, depending on the size and quantity of the pizzas you plan to make.

Rub olive oil on inside of plastic bag. Place individual dough balls in separate bags and refrigerate until ready to use.

Note: You can use the dough right away, but it tastes better the next day. The dough can be refrigerated for 3-4 days, or frozen.

To make pizza, pre-heat pizza stone in oven at 500 degrees F for 30 minutes. For refrigerated dough, remove from refrigerator and plastic bag, and turn out onto lightly floured surface for about 15 minutes.

Stretch dough out to desired thickness and size by pulling gently, even placing on your fists. Place on a pizza peel sprinkled with cornmeal, shaping and gently pressing in the center with fingers. Make sure to leave edges a little thicker for a nice-looking crust.

Drizzle or brush top of dough with a little olive oil.

Add shredded cheese, leaving an inch at the edges for crust.

Add layer of chorizo, then tomatoes and olives.

Slide from peel onto hot pizza stone and cook at 500 degrees for about 6 minutes, until cheese begins to slightly bubble.

While pizza is cooking, add egg(s) to small bowl or cup. At the 6 minute point, carefully pour egg onto top of pizza and continue to cook for 3-4 minutes, until crust is slightly charred and egg is cooked to your preference (some like it runny, some don't). Just eyeball it and you should be fine.

Slice when hot with pizza cutter.

Enjoy!